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White Chocolate-Cranberry Cake

White Chocolate-Cranberry Cake recipe
photo by:kraft
Melted white chocolate and fresh orange juice make a luscious glaze for this cranberry-studded tube cake. It's perfect for potluck, coffee klatches and more.
20 min
2 hr 30 min
16 servings
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The girls in my office fell in love with this cake. I'm making it again to bring to our Christmas Party!
My mother-in-law & I baked this cake twice last year. We really like the flavour of cranberries & white chocolate together in the cake, it's very delicious!
If you are a white chocolate lover like myself you may well be disappointed by this recipe as the chocolate is overpowered by the other ingredients especially the brown sugar(which I reduced by 1 Tablespoon to give a nicely tart flavor). Most importantly be aware that this recipe creates a dense fruit bread appropriate for tea or brunch not a light fancy cake for dinner or an evening party. The batter was so thick it needed to be spooned into the pan. This was true despite my being generous in measuring the orange juice, using jumbo eggs and cranberries which had recently been washed. The density of the batter caused the leavening agents to be insufficient; the cake rose unevenly, filling less than than 3/4 of the pan. It was done in 55 minutes or less having already formed a crusty top surface. The glaze to which I added a little more orange juice and a few drops of lemon juice was great.
Absolutely one of the most delicious cakes I've ever tasted. The first time I used orange peel out of a bottle but the second time I used fresh orange peel which gave it a much better taste. Also, the first time I tried the recipe, I used a silicone bundt pan and had a hard time getting it to finish baking. The second time I used a metal pan and it came out great after about 1 hour 20 minutes of baking time.
I made this recipe twice last holiday season and I am looking forward to making it again. My family loved it and I tell everyone how good it is.
After an hour, I checked for doneness. The spot I checked appeared to be done. But, when I got it out of the oven and eyeballed it, not yet. Back for another 15 minutes. Checked again with same results -- pulled it out of the oven and this time, could not save it. Oven thermometer read 350 and the brownies I baked the next day were fine. When I put it down the garbage disposer, cake was 50% raw. What a waste of ingredients!
Another class assignment! It was very easy to make- we used the white chocolate chips. We used big, fresh cranberries so it wasn't too sweet. The icing was too runny, though. Next time we will use less liquid or more chips for the icing. Lindann (teacher) & Lilly (student)
I saw this recipe on your calendar and made it on the spur of the moment. It was absolutely delicious. I did change it slightly to reduce the fat and sugar content by only using 5 squares of white chocolate in the cake, reducing the white sugar to 1/4 cup, and not packing the brown sugar. I also only used about 2 Tbsp. of grated orange rind (just what came off of 1 orange), and we're not an icing family, so I did not make the glaze at all. It came out exactly like it looks on the calendar and took the amount of time you said to bake. My family absolutely loved it and so did a friend of mine at work. Thanks for such a great recipe!
This recipe is easy to make. I used white-chocolate chips instead of the bars. This made it even easier. I made this for Thanksgiving and it was a hit! My mother is even going to make them in smaller versions for Christmas Gifts. The tip about using less sugar was perfect!! Thanks : )
I had wanted to make this recipe as soon as I saw it on the Calendar but never got around to it until Thanksgiving. It was simple and turned out just like the picture. It was the highlight of the dessert table. The compliments still have not stopped and I plan on baking this winner all year long.
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